Asian Lacquered Poussin with Hoisin Lime Sauce Braised Triple Cabbage "Lasagne"

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  • Level: Easy
  • Total: 18 hr
  • Prep: 16 hr
  • Cook: 2 hr
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4 poussin or Cornish game hens

2 tablespoons five spice salt (1 part five spice to 4 parts kosher salt)


3 cups black Chinese vinegar

1 cup dark soy

1 cup molasses

1 cup honey


2 tablespoons garlic

2 tablespoons ginger

2 cups chopped white cabbage

2 cups napa cabbage

2 cups bok choy or choy sum

1/4 cup shaoshing wine

1/2 cup chicken stock

3 ounces butter

Salt and white pepper to taste

8 blanched sheets fresh pasta or 8 lasagne sheets


  1. Season poussin inside and out. Dip poussin in hot boiling water 2 times followed by 3 dips in Vinegar Dip. Hang dry overnight, in a cool dry place. Roast at 275 degrees for 25 minutes until rare. Deep fry until golden brown. Season again.


  1. Mix all ingredients together and bring to a boil.


  1. At high heat, saute garlic and ginger. Add cabbages. Add shaoshing and stock. Cook until all is soft and liquid is 50 percent reduced. Add butter. Check for seasoning. Build a free form lasagne alternating pasta with the cabbage fondue. Place poussin on top of lasagne and garnish with hoisin lime sauce and sliced scallions.

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